Bistro des Z'Artes

Ingredients

50g Onion

1 clove Garlic

50ml Olive oil

150g Mushrooms

50g Flour

500ml Milk

500ml Chicken or vegetable stock

Salt & pepper to taste

20ml Truffle oil (optional)

Method

1. Sauté the chopped onion & garlic in the olive oil.
2. Add the sliced mushrooms & cook until all the liquid has boiled off.
3. Add the flour and cook for 2 minutes, stirring all the time.
4. Pour in the milk a bit at a time always stirring & not adding more until the sauce is smooth from the previous.
5. Pour in the water, season & simmer for 5 minutes.
6. Blend with a soup gun.
7. To serve add a little truffle oil for that extra luxury, use a cappuccino frother to make the froth for on top of the soup.
8. To be a bit different you can serve this in large cappuccino cups or coffee cups and finish with the froth on top.
9. Drizzle with a little truffle oil & sprinkle with black pepper.